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Introduction
A traditional Gujarati winter staple made from pearl millet flour, paired with spicy garlic chutney.
Historical Relevance
Bajra was the primary grain in drought-prone regions of Kutch, sustaining communities for centuries.
Ingredients:
- 1 cup bajra flour
- Warm water
- Salt
- Garlic cloves, red chili, lemon juice for chutney
Instructions:
Knead dough with warm water and salt.
Pat rotla by hand and roast on tawa.
Grind chutney ingredients together.
Pro Tips
Smear ghee on hot rotla to enhance flavor.
Serving Suggestions
Enjoy with curd or jaggery.
Fun Fact
Farmers traditionally eat rotla before sunrise to sustain energy during long work hours.